scholarly journals THE INFLUENCE OF TWO STARTER CULTURES ON THE MICROBIOLOGICAL STABILITY OF MACEDONIAN TRADITIONAL SAUSAGE

2021 ◽  
Author(s):  
Monika Stojanova ◽  
◽  
Olga Najdenovska ◽  
Dragutin Đukic ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
Initial Value ◽  
Safe Product ◽  
Microbiological Stability ◽  
Control Variant ◽  
Total Bacteria

The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.

scholarly journals Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

2006 ◽  
Vol 72 (5) ◽  
pp. 3096-3102 ◽  
Author(s):  
Pedro A. Chacon ◽  
Parthiban Muthukumarasamy ◽  
Richard A. Holley
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Allyl Isothiocyanate ◽  
Starter Cultures ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Initial Ph ◽  
Pork Fat ◽  
Dry Sausages ◽  
Total Bacteria

ABSTRACT Four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log10 CFU/g Pediococcus pentosaceus and 6 log10 CFU/g Staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of Escherichia coli O157:H7 to yield 6 to 7 log10 CFU/g. Microencapsulated allyl isothiocyanate (AIT) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. For sensory analysis, separate batches with starter cultures and 0, 500, or 750 ppm microencapsulated AIT were produced. Sausages were fermented at ≤26�C and 88% relative humidity (RH) for 72 h. Subsequently sausages were dried at 75% RH and 13�C for at least 25 days. The water activity (aw), pH, and levels of starter cultures, E. coli O157:H7, and total bacteria were monitored during fermentation and drying. All sausages showed changes in the initial pH from 5.57 to 4.89 and in aw from 0.96 to 0.89 by the end of fermentation and drying, respectively. Starter culture numbers were reduced during sausage maturation, but there was no effect of AIT on meat pH reduction. E. coli O157:H7 was reduced by 6.5 log10 CFU/g in sausages containing 750 and 1,000 ppm AIT after 21 and 16 days of processing, respectively. E. coli O157:H7 numbers were reduced by 4.75 log10 CFU/g after 28 days of processing in treatments with 500 ppm AIT, and the organism was not recovered from this treatment beyond 40 days. During sensory evaluation, sausages containing 500 ppm AIT were considered acceptable although slightly spicy by panelists.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals Quality evaluation of ready-to-eat fish ball in curry

2014 ◽  
Vol 11 (1) ◽  
pp. 35-43 ◽  
Author(s):  
AD Kolekar ◽  
AU Pagarkar
Keyword(s):  
Escherichia Coli ◽  
Peroxide Value ◽  
Quality Evaluation ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Initial Value ◽  
Overall Acceptability ◽  
Chilled Storage ◽  
Total Plate Count

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 102 to 2.4 x 104 cfu g-1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days. DOI: http://dx.doi.org/10.3329/sja.v11i1.18373 SAARC J. Agri., 11(1): 35-43 (2013)

Starter Culture Activity in Refrigerated Fermented Soymilk

1999 ◽  
Vol 62 (7) ◽  
pp. 808-810 ◽  
Author(s):  
MARISA S. GARRO ◽  
GRACIELA F. de VALDEZ ◽  
GUILLERMO OLIVER ◽  
GRACIELA S. de GIORI
Keyword(s):  
Shelf Life ◽  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
The Other ◽  
Significant Activity ◽  
Streptococcus Salivarius ◽  
Culture Activity ◽  
The Stability

The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4°C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of S. salivarius subsp. thermophilus decreased by two log cycles to 6.0 × 107 CFU/ml, whereas those of L. casei increased gradually by more than two log cycles to 4.6 × 109 CFU/ml. Numbers of B. longum and L. fermentum remained moderately high (8.7 × 108 CFU/ml and 3.7 × 108 CFU/ml, respectively) even after 28 days of storage. S. salivarius subsp. thermophilus and L. casei continued to metabolize sucrose during the storage period, but the pattern of consumption was different among the strains. The other starter cultures did not seem to have significant activity (P > 0.05) on the residual sugars. In most cases, L(+)-lactate predominated.

scholarly journals The influence of incubation temperature and starter culture type on physical properties of ayran

2021 ◽  
Vol 45 (1) ◽  
pp. 102-117
Author(s):  
Firuze Emilia Ergin
Keyword(s):  
Physical Properties ◽  
Apparent Viscosity ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
Power Law Model ◽  
Measurement Temperature ◽  
Consistency Coefficient ◽  
And Storage

In this study, the effects of the incubation temperature and type of starter culture on the physical properties, including graininess and visual roughness, of ayran were determined. Ayran samples were produced from milk inoculated with two different starter cultures (Yo-Mix 410, Yo-Mix 883) and incubated at temperatures of 37 or 45°C, and then stored at 4°C for 15 days. As incubation temperature decreased the number and perimeter of grains and syneresis decreased and the amount of exopolysaccharide (EPS) increased in ayran samples. The high amount of EPS resulted in low syneresis value, the number and perimeter of grains and visual roughness in ayran samples. The apparent viscosity and consistency coefficient values of ayran samples produced from milk incubated at 37°C were higher than those from milk incubated at 45°C. The Power law model was found more satisfactory to describe flow behaviour of all ayran samples. The rheological properties of ayran samples changed with measurement temperature. As the measurement temperature increased from 5°C to 15°C, the apparent viscosity and consistency coefficient values of ayran samples were significantly decreased. The activation energy values for apparent viscosity of ayran samples varied depending on the incubation temperature, type of starter culture and storage period.

Effect of the Starter Cultures on Microbial Characteristics of Mutton Fermented Sausages

2014 ◽  
Vol 1010-1012 ◽  
pp. 1789-1792
Author(s):  
De Bao Wang ◽  
Li Hua Zhao ◽  
Fan Yang ◽  
Mei Jun Li ◽  
Ri Na Su ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Storage Time ◽  
Starter Culture ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Control Group ◽  
Microbial Characteristics ◽  
Fermented Sausages ◽  
And Storage ◽  
Total Bacteria

These sausages were manufactured with mutton and tail fat by starter culture. The microbiological of fermented mutton sausages were evaluated to determine their quality characteristics during ripening and storage. Two groups of fermented sausages manufacture using the same technology were named control group (CO) and starter culture group (SC). In this study, Lactic acid bacteria counts in sausages made with combinations of starter cultures increased to 8 logcfu/g. The total bacteria counts in the SC were lower (P < 0.05) than in the control (CO) after drying and storage time. During ripening, total bacterial counts in the SC were 7logcfu/g, which was significantly lower (p<0.05) than in the CO. The Micrococci-staphylococci counts of the SC were 6 logcfu/g and significantly lower (P < 0.05) than of the CO during ripening.

scholarly journals Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)

2020 ◽  
pp. 32-44
Author(s):  
Hanaa M. A. Salih ◽  
Mohamed O. M. Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Lactobacillus Bulgaricus ◽  
Pasteurized Milk ◽  
White Cheese ◽  
Viable Bacteria

Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T1): cheese manufactured with pasteurized milk with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) at the level of 2% (w/v); Treatment 2 (T2): the control; cheese manufactured with pasteurized milk without starter cultures. After cheese manufacture, physicochemical, microbiological and sensory characteristics were determined at 1, 15, 30 and 45-day intervals. Results: Results showed that the starter culture addition did not significantly (P>.05) affect all physiochemical characteristics of cheese, except for the ash content which was high in cheese manufactured with the addition of starter culture. The addition of the starter influenced the microbiological quality of the cheese, with total viable bacteria, Staphylococcus aureus and yeasts and moulds counts being significantly (P<.05) low. Furthermore, the cheese made with an added starter culture showed high scores of colour, taste and flavour. The storage period significantly affected all characteristics of the cheese, except for the fat content of the control, which remained unchanged during all storage periods. Conclusion: The results of this study show that starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) (1:1) is likely to be a suitable culture for Sudanese white cheese.

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

Behavior of Enterobacter aerogenes and Hafnia Species During the Manufacture and Ripening of Camembert Cheese

1979 ◽  
Vol 42 (10) ◽  
pp. 790-793 ◽  
Author(s):  
J. L. RUTZINSKI ◽  
E. H. MARTH ◽  
N. F. OLSON
Keyword(s):  
Starter Culture ◽  
Storage Period ◽  
Enterobacter Aerogenes ◽  
Starter Cultures ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Camembert Cheese

Camembert cheese was made from pasteurized milk contaminated with about 102–103 cells of Enterobacter aerogenes or Hafnia sp. The coliform bacteria were enumerated with a Most Probable Number procedure and with violet red bile agar. Numbers of viable E. aerogenes decreased rapidly during ripening at 15.5 or 10 C when cheese was made with the commercial lactic starter cultures OD or C-5. No viable E. aerogenes was detected in cheese ripened at 10 C for 3 weeks. Ripening of cheese, made with starter culture OD or C-5, for 1 week at 15.5 C was accompanied by a decrease in numbers of viable Hafnia sp. to 10/g. The number of Hafnia sp. increased markedly during 7 weeks of further ripening at 10 C to yield cheese which contained numbers in excess of 107/g when ripening was almost completed. Growth of Hafnia sp. during the storage period coincided with an increase in pH of the cheese.

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